4ounces1/3 less fat cream cheesecut up in a few chunks
2tablespoonsgrated parmesan cheese
1teaspoonItalian Seasoning
12ouncescooked chicken breastsdiced
1bag10 ounces baby spinach
4slicesfresh mozzarellaoptional
2tablespoonsfresh basil ribbonsfor garnish
Instructions
Cook tortellini according to the directions on the package.
In the meantime, heat olive oil in a large nonstick skillet.
Add garlic and cook for 30 seconds, or until fragrant.
Stir in pesto.
Add chicken broth and bring to a boil.
Whisk in the cut up cream cheese; add parmesan cheese and Italian seasoning, and continue to whisk until you get a creamy sauce.
Stir in the chicken and spinach; cook for 1 to 2 minutes, or until chicken is heated through and spinach is wilted.
Drain the tortellini and add to the skillet; slowly stir to coat.
Garnish with fresh basil ribbons and serve.
*IF adding the mozzarella cheese; layer the slices over the top of the tortellini mixture and broil in the broiler for 1 to 2 minutes, or until cheese on top is melted.